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OK, new butter question.

post #1 of 4
Thread Starter 
I got a response ni my other thread about how important grass-fed butter is.
Here's the thing. Our raw milk supplier isn't 100% grass fed. He has tried, but simply hasn't been able to do it 100% on his farm, so the cows are mostly grass fed, about 90%, with small amounts of feed.
Here's my question. Which would be better, getting raw butter that is 90% grassfed, or buying something like Kerrygold which is pasteurized, but 100% grassfed?
With milk, i woudl assume raw is always better, but with butter, I'm not sure? Does the grassfed outweigh the raw?
post #2 of 4
I have to tell you that you've made my day, because I wasn't aware Kerrygold's products are grassfed. Yay!

We usually use ghee (= butter clarified to remove protein) instead of butter because we're avoiding casein. When I make ghee, I don't worry too much about whether the butter was pasteurized, since I'm planning to get rid of the proteins anyway and pasteurization shouldn't have harmed the butter fat.

Grassfed is the deciding factor for me, because I'm prioritizing healthier fat ratios. Unfortunately, there's no local grassfed butter available, b/c of the climate. After we use up our stash of pre-made ghee, I'm going to start making ghee again. I am planning to go with Pastureland's super-yummy butter, but now I know that in a pinch I can use Kerrygold instead.
Kerrygold makes my absolute favorite cheese too, Dubliner. Mmmmmmmm.
post #3 of 4
I would go with local and raw - but that's just me.
post #4 of 4
We make ghee too so raw isn't always what I am looking for. But if I were deciding in your case, I would go for whatever is cheapest since your raw butter source is mostly grass fed. And I would try to stock up when they are getting most grass in the summer.
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